What happens if you mix apple puree, baking soda solution, and meat tenderizer solution?

Sure, I can help with that. When you mix apple puree, baking soda solution, and meat tenderizer solution, you are essentially combining a fruit base (apple puree), a base (baking soda solution), and an enzyme (meat tenderizer solution). Here's what happens:

1. Apple Puree: This is essentially mashed apples. It doesn't react chemically with the other two ingredients, but it can serve as a medium for the other reactions to take place.

2. Baking Soda Solution: This is a basic solution, meaning it has a pH greater than 7. When it comes into contact with the apple puree, it can neutralize any acid present in the apple puree, potentially causing a fizzing or bubbling reaction as carbon dioxide gas is produced.

3. Meat Tenderizer Solution: This contains enzymes, typically proteases, which break down proteins. If there were any proteins present in the apple puree, these would start to be broken down. However, since apple puree is not high in protein, this reaction would be minimal.

So, in summary, mixing these three ingredients would result in a mixture with a neutralized pH and potentially some breakdown of proteins, if any were present. The mixture would likely be safe to consume, but it might not taste very good due to the baking soda and meat tenderizer.